Vegan Chocolate Cupcakes

Just because you're on a dairy-free diet or someone in your family has dietary restrictions, doesn't mean you have to miss out on all the fun. 

INGREDIENTS

1 1/2 cups cake flour (not self-rising)

3/4 cup granulated sugar

1/4 cup unsweetened cocoa powder,                   plus more for dusting 

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup + 1 tablespoon vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

Confectioners' sugar, for dusting 

DIRECTIONS

1) Preheat oven to 350 degrees (Fahrenheit). Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.

2) With an electric mixer, mix together oil, vinegar, vanilla, and the water until combined. Add flour mixture and mix until smooth. (Batter will be very thin and runny.)

3) Divide batter evenly among lines cups, filling each three-quarters full. Bake, rotating tin halfway through, until a toothpick comes out clean, 20-25 minutes. Turn out cupcakes onto a wire rack and let cool completely. 

4) Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers. Dust cupcakes with cocoa powder and confectioners' sugar just before serving. 

REVIEW

These are probably the best chocolate cupcakes we have ever tasted--no joke. They are super moist and the texture is so smooth. The flavor is really rich and you would not believe these are vegan. They are super delicious and we would recommend then to anybody. They are also extremely easy and quick to make. You don't need any special ingredients and it takes about 10-15 minutes to whip up a batch. Perfect for those days you're craving chocolate or sweets, but you don't want to overload on calories. 

                             Sincerely H and B